I do most of the cooking in the house. Not, mind you, out of a lack of additional cooking talent but more so out of how picky I can be with my meals. Typically, I do the cooking and he does the grilling. This past weekend we headed up to see my family for the weekend. My sister, her husband, and a family friend were also up visiting so it was a full house! Our family friend is in cooking school and he was tasked with making the dinner. BBQ pulled chicken, coleslaw and grilled veggies it was. The meal was “BBQ”: meat (in this case chicken) was smothered in typical sweet BBQ sauce and the slaw was mayonnaise drippy. Picky little me, doesn’t really like BBQ OR mayo so I saved out some chicken and had a chicken veggie sandwich…yes… I was that person.
So, upon returning home it was decided that our house needed a “BBQ re-do” with the real stuff: PORK. I have to start off by saying, I don’t really like pork. Never have I drooled over a honey baked ham, enjoyed a croquet madame or met a slice of bacon I wasn’t happy to walk away from. Actually, in full disclosure I DISlike pork. So when it was announced, “This week I’m making BBQ pulled pork and coleslaw in the slow cooker!” I can’t say I jumped for joy. No, I more so mustered up a happy face and tried to be supportive of trying a new dish and get the suffocating thought of the entire house wreaking of overly sweet BBQ and pork. So here’s the problem, I do not like pork. I do not like BBQ sauce. How is this going to be a positive experience!?
Now that you have a back story including my perspective of pork, let me introduce you to one of the most delicious, and SIMPLE, dishes that might have ever been made in our house. Two days of brining in a BBQ rub from our local World Spice shop at Pike Place Market, a quick sear in the oven the morning of, into the slow cooker it goes and out comes a lovely and perfect for pulling pork hunk.
What I loved about this meal is that it wasn’t too sweet or drippy! The Stubb’s BBQ sauce has a nice Smokey and spicy flavor unlike most BBQ sauces that are overwhelming sweet! The meat was perfectly cooked and just fell apart, but wasn’t too drippy and thanks to a good prepping job, very lean on the fat content. When assembled, the flavors mixed perfectly together! The dry rubbed pork, the spice and flavor of the Stubbs, the fresh crutch of the slaw piled on a toasted whole wheat bun… you have yourself a downright AMAZING weeknight meal. And, it’s even better the next day!!
Pulled Pork (makes 3 servings…ish)
1 ¾ lbs pork, fat trimmed this will equal about 1 ¼ lb
Salt-free BBQ Dry Rub spice- to taste
Stubbs BBQ Sauce- to taste
Coleslaw Mix + Mayo or Yellow Mustard for “slaw”
Fresh cracked Black Pepper to taste
Buns (We use Whole Wheat)- toasted
Day 1-Trim the fat off of the pork and cover with the BBQ dry rub, massaging into the meat and let marine 24 – 48 hours in a pyrex glass bowl.
Trim the fat
Coat with BBQ Dry Rub
Day 2- DON’T touch! 🙂
Day 3- Morning: Pre-heat the oven to Broil and sear in the glass dish for 10 minutes. Place meat in the slow cooker with 2 oz water. Cover and set to low for 12 hours.Evening: Come home to the wonderful smell of the pulled pork!
Shred the meat with two forks, and see how wonderfully it falls apart, the lovely moist meat!
Toast bun, Mix slaw to taste with mayo or yellow mustard. There is an option to chop your own green and purple cabbage and a few carrots but we find it easier to get the pre-made and mix a little for each sandwich so it doesn’t get soggy and we can mayo to taste, I use yellow mustard instead of mayo in mine. Mix the meat with BBQ to taste. Heap up the slaw and the BBQ-ed meat and enjoy!!!
Stubbs BBQ Sauce
We used Stubbs BBQ sauce for the reason, as I mentioned before, that it’s not your typically drenched with sweetness sauce that over powers the sandwich. With Stubbs, you get more of the smoked and spice in the flavor to balance the sandwich and accompany the slaw and the dry rub flavor that you’ve slow cooked into the meat.
It’s always so fun to do a little “take out” and explore what others in the food blogging community are posting and eating. One of my favorite blogs to look at is Buried Carrots. We’re not vegetarians but we try to minimize our meat, and Karen is so wonderful at illustrating the delicious meat-free food options that abound!
I love Karen’s writing and photographs! They’re so inviting, comfortable, and inspiriting. Her writing style makes me feel like were curled up at a coffee shop chatting the day away. Her food photography always makes me hungry. Stopping by her blog always brightens my day! She eats well, lives well and inspires others to do the same! With great pleasure and joy, I give you….KAREN!!!!
My Bio: I’m a freelance Photographer and Writer with a passion for vegetarian and vegan cooking. Currently my work can be viewed online at my three blogs: Buried Carrots is devoted to colorful writing and delicious vegetarian and vegan food; Composing Kitchen focuses on my efforts, together with my partner, to follow our passions and design our lives; and Karen Milling Photography features my work as a portrait, headshot, wedding and food photographer.
Connect:
And for our interview…
What inspired you to start blogging?
I don’t really make New Year’s resolutions in the classic sense, but when each new year rolls around, I take some time to evaluate where I am in my life: what I’m happy with and what things I’d like to change. I try to set the tone for the coming year. (As a side note, I do the same thing on my birthday every year.) When I started my blog in January of 2011, my intention for the year was productivity. I wanted to try new things, to grow as a writer and photographer. I wanted to increase my self-confidence, be courageous and take risks. I already loved cooking and taking photos, but I had not been writing for a long time and wanted to start again. Creating Buried Carrots was a great way to bring all those things together.
This year my intention is expansion. I’m working very hard on growing my photography business as well as continuing to improve my skills and techniques. I’ve worked with several portrait and headshot clients and I shot my first wedding. I’ve got a long way to go, but I’m building confidence and opportunity at every turn.
The Tagline
My original tagline was: “Uncovering the very best vegetarian and vegan food.” However, most of the feedback I received about the blog was that the food and photos were good, but the writing was great. So, in an effort to build on that strength, I changed the tagline to “Colorful writing, delicious food.”
My partner Carla says I have a gift for creating what she calls a “hook,” where I bring stories back around to whatever theme or image I began with. When I lived in Seattle I performed with Jet City Improv for a while. We often talked about reincorporation, in which an idea presented early on in an improvised scene is reincorporated later. It makes the audience feel so connected to what is going on because they are familiar with it. What perhaps didn’t stand out the first time around becomes delightful when recognized a second time. It works in writing too and in music, for that matter.
One last thing I’ll say about writing is that having a great editor is essential for me. I have the good fortune of having married a technical writer and editor (now composer and sound designer). She taught me to start by saying what I want to say when writing, and worry about the grammar and artfulness of it later. It is freeing to let go of trying to write the “perfect” thing and just write what I’m thinking and feeling without judgment. Then, with the help of an editor, I can go back and make things sound and look better. I would advise anyone struggling with writing to find someone they trust to read their work and give them advice and edits.
Have you always been vegan and vegetarian? What inspired this?
I have been a vegetarian since my 20s, so for about 15+ years. I never really liked meat as a child and gravitated toward chicken and turkey rather than red meat when I had a choice. Once I was older and able to cook for myself, I became a vegetarian, or “vegetarian lite.” I became the kind of vegetarian who still ate a BLT from time to time. But gradually as I learned more about food, cooking and nutrition, meat faded from my diet completely.
Ididn’t become a vegetarian for animal rights reasons, but I would say that now I feel quite strongly that animals shouldn’t be eaten or abused for their products. The eggs I eat come from the community garden where the chickens eat well, have plenty of space, and are well cared for (loved, that is). I try to buy the most responsibly produced diary products available: organic, from pasture-raised animals not treated with hormones. I don’t eat a lot of dairy, but I loooooooooove some cheese, so I do my best to make compassionate choices.
What would you say to those that are looking at becoming either vegan or vegetarian?
It doesn’t mean that you’ll eat salad all the time. The most frequent question I get from people curious about being vegetarian is, “What do you eat?” (Always asked with some level of exasperation.) And the answer is, everything — except meat. For example, right now, the leftovers in my fridge consist of polenta with grilled veggies, tomato sauce, and vegetarian sausage; a rice salad with peanuts, sesame seeds, chopped fresh vegetables and pineapple in a gingery soy dressing; quinoa and sweet potato chili; and white chocolate cherry scones. All vegetarian. The options are endless, wonderful, healthful and filling. Spending some time online or looking through some vegetarian cookbooks is a great way to get started, and a great way to get excited.
All of them are so fun to read and the pictures are lovely, but do you have a favorite of your blog posts?
I’m pretty fond of the first Valentine’s Day post I wrote about our cat Clementine. It’s a little clinical, but also lovely in its way. She has this extraordinary sweetness about her coupled with a sort of perpetual bewilderment that just melts your heart.
Do you do all of your own food photography? (How did you get started in photography?)
I do. I’ve always enjoyed photography. When I was a child and my mom got a new camera, I was the recipient of her old one and started taking pictures. I did take one semester of photography in college, but basically I’m self-taught. These days, the Internet is a great place to learn, and taking photos for the blog means I’m constantly honing my skills by practicing and practicing.
What superpower do you have? Party tricks count! Napping. I know it doesn’t accomplish much for the good of humankind, but I love to nap, and I’m REALLY good at it.
Items could you not live without OR What are 5 items you never leave home without are…
My iPhone. I hate to say it, but it’s true. It means I have a camera and editing tool with me all the time. It means that I can be creative at any given moment. With an iPhone, I don’t get lazy about making and editing photos — I have no excuse not to be creative with such a powerful tool in the palm of my hand. I take photos every day to keep that part of my mind sharp. I’m always composing photos, thinking about photos.
Lip Balm. I live in New Mexico, what can I say?
Water Bottle. See above. Between the altitude and the dry dry dryness, it’s essential.
My running shoes. Running is my way of meditating. Physical and mental stresses just melt away when I run. I feel stronger and more clear-minded after running.
A pen and paper (also read: my iPhone). I’m a list maker. I make lists of ideas and goals, lists of things I need to do, lists of places I want to go. Sometimes I’ll get just a snippet of a blog post in my mind. I write it down and refer back to it later.
Favorite food to eat?
Roasted green chile. In New Mexico we’re good at putting chile on almost anything. I love the sweet, smoky, spicy flavor of roasted green chile. In the late summer and early fall, truckloads of New Mexico chiles are roasted on the side of the road. It’s the most incredible fragrance I’ve experienced. The flavor matches that.
Coffee. I have to stick to decaf so I don’t ruin my superpower, but I love a good cup of coffee. I don’t get fancy that often with lattes or cappuccinos, but I love a dark, robust flavorful Americano.
Chocolate. Need I say more?
Strawberries. Strawberries are, hands down, my favorite fruit. I have them in a smoothie almost every day of the week.
Goat Cheese. I love it in salads, I love it on slices of crusty rustic bread, I love it paired with sweet things like figs, I love it.
To cook?
Pizza. We’ve been on a mission over the last few years to perfect our pizza cooking — both in the oven and on the grill. We’re constantly striving for the perfectly thin, balanced, crispy/chewy pizza crust. And we love getting creative with sauces and toppings. Pizza can be so sophisticated one day and so comforting the next.
Breakfast. Sometimes it’s pancakes or French toast. Sometimes it’s eggs. But we pretty regularly make breakfast together or for each other, and I love the time we spend doing it.
Ice cream and Sorbet. I recently got an ice cream maker and have really been enjoying creating some interesting sorbet and ice cream flavors.
Bread. In the fall and winter months I really like making breads. I enjoy the slow process and the warm comforting smell of freshly baked bread.
Soups and stews. These are the staples in our busy lives. Rarely is there a week without an interesting flavorful soup or stew ready to eat.
Someone’s having a rough day…what would you say?
I keep a fortune from a fortune cookie taped to my computer screen. It says, “Nothing is impossible to a willing heart.”
You get to choose your attitude. You may not always be happy with your situation and you may not always be able to change your situation right away, but you get to control how you react to it. You get to choose what kind of person you want to be and what kind of moment/day/life you’re going to have. So try to choose joy and compassion and love — for others, but just as importantly for yourself.
Southern comfort, Ballard style. If you enjoy a good drink, great ambiance and southern food…look no further!
Character: Comfortable, sophisticated yet approachable with almost a saloon style charm. From the mason jars for water glasses and chandeliers to the wooden tables, to their array of music, vintage flair and reclaimed style decoration, you will feel right at home. The entire atmosphere was cozy, comfortable and inviting, perfect for date night or drinks with a group of friends. They have a large back patio and a surprisingly large amount of inside seating that will suit any mood you’re in, from seats at the bar, to the bay window style seating in the lovely big front widows, or cozy booth in the back, or an array of tables scattered throughout the open space. I have to give them 5 stars for EXCELLENT customer service! They were attentive but not overly so, allowing us to have time to just sit, relax and observe.
The Sexton Fried Chicken
The Menu: Their small plates are just that, small, but there is nothing fragile about them.
With the theme of refined southern you’ll find items like fried Brussels sprouts and sea salt, apple cider braised ribs with Bourbon ginger and BBQ sauce, hush puppies with roasted red pepper aioli or corn bread with roasted red pepper butter, collard greens…you get the picture. Prices range from $3 – $13 for the food and the drinks. The flavors were approachable and true to southern style, fried! Rest assured, like any good southern host, they make sure you won’t leave the table hungry.
The Sexton’s RIDICULOUSLY DELICIOUS Fried Brussels sprouts
Our Order: We got the fried Brussels sprouts, a side of shrimp and the fried chicken. Hostess was gracious and accommodating to my food allergies (no dairy) and personally assured that we were taken care of. I wasn’t amazed by the shrimp (also had it out of context since it’s usually served on some good southern grits), but those Brussels sprouts are sinfully addicting and the fried chicken would have made Colonel Sanders green with envy. It was incredibly moist and flavorful, fried enough to make it crispy but not too oily, crispy yet tender, batter was very flavorful and proportionate. None of the ingredients are compensating or covering up in this fried chicken like in so many other over fried, over battered, less that moist fried chickens I’ve tasted.
Overall: This place makes me want to put on the nearest floral patterned summer dress, relax on the back patio and “bet on the bar tender” (the Bar tender will make you a hand crafted personalized cocktail based on your tastes)…while enjoying an order of those fried Brussels sprouts!
I love breakfast, a good cup of coffee and sleep. What’s wrong with that equation? They don’t always belong in the same sentence. The snooze button is my best friend. Which, means I wind up eating the same thing for breakfast EVERY morning because opening a yogurt and making a slice of toast is quick! But, BORING! Especially for someone who actually enjoys cooking.
Life is too short to be boring and breakfast is a very important meal! It sets the tone for your whole day, gives you the energy you need, gets your metabolism going, and reduces hunger throughout the day.
There is more than a bowl of cereal or yogurt for breakfast! Put down the McBreakfast, refrain from that high-sugar muffin staring through the pastry case and yes…that Starbucks breakfast sandwich can’t compare! Making breakfast can be fast, simple AND cost effective! You’ll get your snooze button, save money and eat healthier! Have I addressed all of your excuses yet?
English Muffin w/ Tomato, Spinach, Egg, Cheese & Avocado
I love a good breakfast sandwich! Homemade breakfast sandwiches are typically healthier for you and are made fresh in your very own kitchen, with real ingredients instead of assembled, frozen and re-heated. Fresh food always tastes better!
So, I decided a little planning ahead needed to happen so I could have it all: the snooze button AND a delicious quick breakfast sandwich! I promise, they’re simple and delicious! Give it a try see how much more delicious breakfast can be!
While your egg pan heats (over medium heat), slice your tomato and avocado and get out any other toppings or spreads you’ll use. Split the English muffin and place in toasted, but don’t toast yet.
(Go about your morning routine while the pan heats)
Once the pan is warm (hover your hand over the pan and you should feel the heat), scramble the eggs into your pre-heated pan and stir so that they get all cooked.
Push down your English muffin and spread your avocado once it’s toasted then assemble the rest of your sandwich (veggies, spread, herbs, etc) and decide if you want your cheese melted on your eggs or right on the English muffin.
Place the eggs on top of your prepared masterpiece and enjoy!!
See!? Swift, simple and delicious as promised! Enjoy a wonderful breakfast at home, saving money and eating healthier!
Even the best egg sandwich can get boring so I wanted to include a few other ideas for those who want to mix it up or might not be thrilled with English Muffins!
Breakfast Sandwich Variations:
Carb: crumpet, whole wheat wrap, corn or flour tortilla, pita, slice of toast or rustic bread
Protein: eggs, tofu, cheese (feta, mozzarella, cheddar), dairy-free cheese (my favorite that actually melts is Galaxy Mozzarella (review here), turkey or Canadian bacon, ham
Veggies: spinach, arugula, tomato, roasted peppers, sun dried tomato
Spread: avocado, pesto, Dijon, Cholula
Herbs: basil, cilantro, or parsley (fresh is best but dried is great and can be mixed into eggs, tofu, spreads, etc)
Your Homework
If we can’t eat together, we may as well be together in social spirit! Post what your favorite homemade quick breakfast idea or breakfast sandwich variation is with a picture on Twitter, Instagram or Facebook and tag with #socialbreakfast to get ideas and inspiration! We can enjoy each others company for a lovely breakfast by photo! Invite others to social breakfast and let’s see what breakfast ideas others have!
I’ll be gathering the pictures into a Pinterest board and linking back to other blogs so you can also nominate your favorite blog or breakfast post.
Make Ahead Eggs for Breakfast Sandwiches (Recipe and Photo from Amy’s Kitchen Creations)Spinach feta sun dried tomato breakfast sandwich (Recipe and Photo from Smells Like Home)
Don’t forget to check out My Pintrest Boards if you need a little more breakfast inspiration:
Ladies and gentlemen, fashion DOES exist in Seattle!
In this case, the photographer is a fashionable as those in the shot! I met John Lee Bell on the street of Seattle when he was doing some fashion scouting for his fashion blog.
He also photographs for events and wonderfully captures the beauty he sees around him.
I love following his updates on Intsagram and seeing the creme dela creme of Seattle street fashion. Without further commentary from your very own peanut gallery… John Lee Bell!!
I got started from the fashionable eye of an ex girlfriend who was overloaded with great style. She loosened me up to more new and fun style, with class.
How did you start photographing?
I took up photography in 2010 because I am a people watcher and photography was a good way to remember all the cool things I see.
What camera do you shoot with?
For my fashion blog I shoot with a nikon D800 with a 50mm lens, though looking to try out a 85mm lens.
What is your favorite season to dress for? I love to layer, so being in Seattle its every season…ok not all of summer. But I do like the colder months with the scarfs and cool pea coats.
Do you have a favorite store? Favorite designer?
I have a few stores. I tend to go to H&M because the price is so low and they have some fun clothes. Then I go to j.crew, Banana Republic. Just discovered Blackbird in Ballard, really like the jeans they have.
What pair of shoes can you not live without?
Well, since I have about 5 pairs, I will have to say my Sperry Top-Siders. Such a classic shoe. I mean you can wear these things with just about anything! Socks, no socks, suit, shorts… endless.
What new color/pattern are you obsessed with right now?
For women, I am crazy over polka dots. For men bright colored pants… And denim for all!
How do you stay informed on the latest fashion?
GQ is my number 1. But I’m always looking at store catalogs and browsing other fashion magazines. Plus with my people watching skill I can just see what I like.
What’s your latest favorite women’s fashion trend? Men’s?
Besides polka dots for women, I love wrist candy! Especially a gold watch and bracelets. Throw in a turquoise ring and BAM! I have to pick up my jaw off the ground.
With men I like to see a fitted outfit with color, rolled up pants and going commando with the feet (no socks). And ditch that white undershirt that you can see popping out of the front of your collar. Streamline your look men, no baggie!
What’s your superpower? Party tricks count!
I can make an irish car bomb disappear pretty quick! And play guitar and harmonica at the same time. But after the car bomb disappears of course
When you read the word fiber what do you think of? Now, a little song might have popped into your head, “Bean’s bean their magical fruit the more you eat, the more you toot!”… okay well if it wasn’t there already it is now! (Your welcome!)
There are hundreds of articles on fiber and its benefits. To save you time, I read QUITE a few and have complied a little cheat sheet of what it is and why you should care!
To begin with, let’s address the first question!
“Why the heck should I care about fiber? ”
Well, first off it keeps you regular! Those of us that are part of the food intolerance or delicate stomach club are all too familiar digestion issues and regularly consuming fiber will help. It helps to soften and bulk up your stool as well as promoting the elimination of waste through your digestion system. Studies have also shown that keeping up a regular suggested intake of fiber can help lower blood cholesterol levels and control blood sugar levels.
Another useful benefit of fiber is that it helps fill you up. If you love to eat salads and lighter meals, or you often feel hungry shortly after you eat one thing that might help with that is making sure you get enough fiber so you can feel full. Fiber takes longer to digest, which makes your body work for a longer period of time to digest and use the nutrition which helps to keep you satisfied longer.
One word of caution before we dig in, make sure to slowly introduce and increase your fiber intake as well as drinking PLENTY of water. Adding too much fiber to your diet can lend itself to some… let’s call them uncomfortable side effects. (Bloating, diarrhea or constipation)
“What is Fiber?”
There are two types of Fiber that should be included in your diet.
1. Soluble fiber which dissolves in water, digests into the body and helps you feel full. This soluble fiber breaks down and forms into a gel-like substance during digestion. You can find it in foods like oatmeal, oat bran, beans, peas, flaxseeds and fruits.
2. Insoluble fiber which retails it’s bulk and helps things get moving by promoting movement through digestive system. This type is typically found in whole wheat and grains, wheat bran, brown rice, dark leafy and root vegetables, cabbage, tomatoes, raisins, grapes, etc.
“How do I get Fiber?” At the end of this article, I include a graph that the Mayo Clinic published which illustrates serving size and the equavalent grams of fiber per serving for some popular high-fiber foods but I wanted to break it down and give you a genera “cheat-sheet” of some easy to incorporate high-fiber foods.
Beans
Whole Grains & Brown Rice
Popcorn & Nuts
Fruits like: Apples, Raspberries, Pears
Bran (oat, wheat, cereal, muffins)
Oatmeal
Veggies like: artichoke, peas,
Veggies (1 artichoke has 10 grams!1 c of peas is 8 grams)
“How much do I need?”
Now that you have an idea for what fiber is and where to find it let’s move on to the meat and potatoes (ha…cooking blog…meat and potatoes…get it?). How much do you need? According to a WebMD article I read, “the average adult only eats 15 grams of dietary fiber per day.” Wow! That’s half of what The National Academy of Sciences’ Institute of Medicine recommends for fiber intake. They suggest that women need 25 grams per day and men should get 38 grams per day (for those under 50).
“Now, what do I do?”
So, now that you know what it is, where to find it, how much you need and realize that you’re likely not getting enough let’s put the frosting on the cake (wow ladies and gentlemen I’m on a cinnamonroll today! Okay okay… I’ll stop) how to add more to your diet. Now that you now what contains fiber and have an idea of what to look for you can make choices to include more in your diet throughout the day. But remember, drink water with and fiber increase. American’s dont get enough water daily either! Men should drink 13 eight ounce cups of liquid a day and women need about 9 cups per day. I usually shoot for two Nalgene bottles of liquid (not including coffee/wine) per day. But back to fiber! One simple way to include more fiber throughout the day is to eat more beans with your meals and munch on fruit, nuts and popcorn for snacks.
Another easy way to add fiber is to start the day off right and find a bran cereal that you like. Bran is the outside part of a grain kernel. I’m sure you’ve seen the various bran cereals lining the shelves of the grocery store and might even have a mental picture of watching your grandparents mix up a chalky, lumpy glass of Metamucil. Oh wait, is that just my mental image? You might have to try a few cereals before you find the right one. I’m convinced that some of the “flavors” on the boxes of bran cereal should just read “cardboard”.
My favorite way to get some fiber is with bran muffins. I LOVE a good bran muffin. Not only when I’m … ahem… in neeeeeeeed of one but on a rainy morning, sunny afternoon, midnight snack. Anytime of the day is muffin time if you ask me! I’ve LONG been on the hunt for the ULTIMATE bran muffin. I’ve tried countless recipes including vegan, dairy-free and with dairy and just haven’t found the right mix of sweet enough, moist enough, anti-cardboard tasting.
I’ve seen both wheat and oat bran used in recipes. Wheat bran is lower in calories and fat and has much higher fiber content than the oat bran. It contains B vitamins such as Niacin and B6 and contains insoluble fibers to bulk up while oat bran is denser and contains vitamins such as folate and thiamine as well as soluble fibers which gel-up and absorb. It’s also a great option to consume on its own as a warm breakfast cereal. Eating wheat bran as a cold breakfast cereal by itself would be like gnawing on a bowl of shredded soggy cardboard.
So, while I’m still on the hunt for the PERFECT bran muffin recipe (if you have one you like PLEASE send it my way! I’m happy to guest feature you!) here are a few recipes that look delicious!
The sun had just started to peek out for the first day in years, or so it felt, and company was in town. What did we do? Well Wednesday afternoon wine tasting of course! We made a B line for the Airfield Estates Tasting room nestled in the “Wine Country” portion of Woodinville. Walking into the room, you’re greeted by the aviation charm and very friendly staff. Jim and Jim took great care of us, ushering us to a table and promptly getting glasses in our hands to start the tasting!
You know it’s a good tasting when you walk out with 16 bottles of wine! That wasn’t even the wine ordering! Their wines are so flavorful, dynamic and yet affordable even on retail prices. When the last double magnum of the 2008 Cabernet Sauvignon showed up for my birthday, so did a membership to the Airfield Estates Wine Club. Here is a shameless plug for joining their wine club: “There is no joining fee. Simply commit to purchasing a minimum of 2 cases of wine per calendar year and receive a 20% discount on all wine purchases”. Once you do a tasting you’ll see how possible it is to achieve the 2 case minimum per year, their wines are truly wonderful! http://www.airfieldwines.com/wine_club/
We were BLOWN AWAY by the Pinot Gris, Ruby Rose, Merlot and Runway Syrah. Already a fan of their Viognier as one of the rare white wines I actually truly enjoy, it was delightful to find an equally as wonderful Pinot Grios. The flavor was so balanced and drinkable, and would truly pair with any summer type meal with which you’d traditionally enjoy a white. The Ruby Rose was just out of this WORLD! There aren’t words that I could ever pen to do that lovely pink bottle justice. You simply need to go purchase a case of it immediately. It was dry, balanced, and not too sweet. Just delightful! The Merlot we described as “active” because it truly has various flavors that shine throughout the sip and plays with your taste buds. As for the Syrah, I’m already craving a good steak or braised pork shoulder to enjoy a bottle of that wonderful magic with!
WHITES
2011 Sauvignon Blanc ( $12/bottle; Member Price:$9.60)
Light-bodied, dry, and refreshing, this wine lights up your taste buds with flavors of lemon-lime and grapefruit. Well balanced with bright acidity, it sparks a clean, crisp finish that pairs perfectly with oysters, tossed salads, light fish, and chicken.
2011 Viognier ( $15/bottle; Member Price:$12)
85% stainless steel fermented and 15% aged in neutral oak. This whine exhibits flavors of lemon leading to a round-mid-palate and crisp finish. This lightly oaked Viognier pairs well with root vegetables, salmon, lobster, and braised chicken.
2011 Flygirl White ( $12/bottle; Member Price:$9.60)
39% Viognier, 35% Semillon, & 26% Pinot Gris. This signature white blend is crisp and dry showcasing layers of melon and citrus fruit. Enjoy with lighter fare, such as a salad, pasta, seafood, and poultry.
2011 Pinot Gris ( $15/bottle; Member Price:$12)
This fruit-forward Pinot Gris reveals nuances of pear, melon, & tropical fruit. With a rounded medium-bodied mouthfeel & soft well-balanved finish, this wine is enjoyable on its own or pairs nicely with a cheese plate, light pastas, halibut, or chicken.
REDS
2010 Bombshell Red ( $16/bottle; Member Price:$12.80)
37% Merlot, 37% Syrah, 14% Malbe, 5% Sangiovese, 5% Cabernet Sauvignon, 2% Cabernet Franc. A beloved favorite of many, this approachable signature red blend has dark overlapping aromas of plum, blackberry, and a hit of cocoa, leaving lingering flavors of dark fruit and toasted oak on the palate. With firm tannins and a round, full-bodied mouthfeel, this blend pairs well with a wide range of foods.
2010 Tempranillo ( $20/bottle; Member Price:$16)
This full-bodied Tempranillo showcases layers of boysenberry and black cherry with earthy nuances and finishes with lingering tannins. Traditionally paired with Spanish style dishes, this wine complements flavorful grilled meats or vegetables, mushroom risotto, and hard cheeses.
2009 Merlot ( $20/bottle; Member Price:$16)
This Merlot captivates the senses with intense flavors of dark berry and plum with nuances of clove. Supple tannins and a full-bodied mouthfeel create a balance that can hold hit own against hearty meats, yet pairs perfectly with pasta. Gold Medal, 2012 Dallas Morning News Wine Competition
2009 Cabernet Sauvignon ( $20/bottle; Member Price:$16)
Sources from 20 year old vines on our estate vineyard, this Cabernet Sauvignon showcases layers of cherry, blackcurrant, and toasted oak. Full-bodied and smooth with integrated tannins, this wine pairs well with steak, rich sauces, and robust cheeses.
+2011 Ruby Rose ( $15/bottle; Member Price:$12)
100% Sangiovese. This rosé has enticing aromas of strawberries and cream with undertones of pink grapefruit leading to a light bodied mouthfeel and zesty refreshing finish. Crisp and dry, this wine beckons you to kick your feet up and enjoy a relaxing afternoon.
+2010 Runway Syrah ($18/bottle)
This dark, concentrated Syrah possesses flavors of dark berry, clove, and white pepper. With silky smooth tannins and a plush round mouthfeel, this well-balanced wine pairs great with lamb, beef, and aged gouda. (This wine was specifically handcrafted for select wine shops and restaurants, and it is only available online to Airfield Estates Wine Club Members.)
Location and Contact Info
14450 Woodinville-Redmond Road, Suite #109
Woodinville, WA 98072 USA
425.877.1006
info@airfieldwines.com
The Ambiance
Just for fun I asked our out of town guest to do a mini interview on our tasting! See answers below!
What were your first impressions of the tasting room and types of wine when you walked in? My first impression was the simple ambiance of the tasting room and the throwback to a time of great American pride and spirit. The staff were knowledgeable, friendly and hospitable! I loved looking at all of the bottles and the other displays.
What was the most memorable wine you tasted? Absolutely the Pinot!
What would you write on a suggestion card for the winery to exceed your expectations on your next visit? Should change glasses with each pour so that previous wine does not inhibit or change taste of new wine. Also should offer a little cracker to cleanse palate before each new taste.
And… two boxes came home with us to reunite with their Magnum family!
What do you get when you mix sunshine, grilled amazing food, a nice cold beer or chilled wine and a rooftop? A VERY happy lady! Grilling is one of my favorite ways to cook food. Growing up in California, my family is accustomed to grilling in any type of weather. Neither wind nor rain nor inches of snow can keep us from firing up the grill!
One of my favorite things to grill is corn on the cob. But, there are so many other great ways to enjoy corn! For example, Elote! We first experienced Elote on our trip to Sedona this past spring. The winter in Seattle was starting to chill the bones a bit too much so off to warm up with sun and family! Elote is the namesake dish of a wonderful Spanish restaurant and it is a dip which is made of fire roasted corn and spicy mayo and is traditionally garnished with lime and Cotija cheese.
We took home the Elote restaurant cookbook as a birthday present, which included the restaurant’s recipe (posted here), and couldn’t wait to get home and make it ourselves. As you may know, I view recipes a general taste and texture guidelines. I love to tinker with recipes and personalize them. The dish at the restaurant had a very creamy consistency and was heavy on the mayo. I don’t like the super creamy aspect and neither of us really like mayo so we tinkered around and came up with the recipe below. Just took it to a birthday BBQ and it was a hit!
We grill our corn to make the Elote which gives it a wonderful charred flavor but you can also use canned corn and pan roast it for a few minutes until it starts to brown. I bet you could also bake it up in the oven…I’ll give that a try once fresh corn is out of season and see how that works out.
To test, we started with one ear of corn to play with the flavors and personalize then for the bbq we grilled up 6 ears of corn and it was a great amount for a side dish. The recipe below is for one ear of corn so you can multiply as needed for how many servings you desire.
Sommer Style Elote
Serves 1-2
1/2 tsp chicken stock + 2 cups water
1 small packet mayo
1 tbsp. Cholula hot sauce
1/2 lime, juiced
Salt & Cracked pepper
¼ c fresh chopped cilantro
dashes of: fresh cracked salt and pepper, cayenne, paprika, garlic
1 ear char grilled corn
Sliced Emmental cheese (the original recipe calls for cotija but we aren’t really fond of it)
For the Corn Soak the corn for 20 minutes in salt water to brine. Then, cook the corn in aluminum foil in the oven to cook at 400degrees for 20 minutes then finish on the grill. Set the corn aside to cool, then cut the kernels off the cobs.
Making the Elote
Mix the chicken stock, mayo, hot sauce, lime juice, salt and pepper, sugar and chicken stock in a sauté pan over medium heat. Once that’s all mixed up, add the corn kernels and stir until the corn is warmed and the water boils off. Add the sliced cheese and mix until melted then mix in the chopped cilantro and keep on the heat for a minute or two longer. Garnish with fresh cilantro and a dash of chile and serve with tortilla chips. We found that the red or blue tortilla chips were quite delicious and looked so festive! Food should always be fun!
I fell in love with Flying Apron bakery a bout 6 years ago when I was diagnosed with a dairy allergy. No dairy…means… no… BAKED GOODS!? What about my cookies, muffins, and scones!? While lactose was the allergy, being a digestive tract allergy meant that gluten would quite possibly be an “irritant” for me even thought I wasn’t necessarily allergic to it. “Oh Joy” … my first thoughts… and many of the subsequent thoughts afterward. This diagnoses came before food allergies were really becoming main stream and I must confess it was a very rough life adjustment for me, being miss baked goods lover, to find things that were both dairy-free and yet still tasteful. Flying Apron specializes in gluten-free, vegan baked goods, and breads as well as savory lunch items including savory veggie hand-pies, macaroni dishes, pizzas, soups, and salads to name a few. They rotate their menu to feature dishes that incorporate seasonal and local ingredients.
It was at their Fremont Cafe that I first had the realization that gluten-free and/or dairy-free baked goods didn’t have sacrifice taste and make me feel like I was chewing on a soggy 10 day old strip of cardboard! Previously, adhering to food allergies meant an immediate departure from any sort of taste, texture or delightful food experience. But when I first bit into a Flying Apron muffin, my food allergic life changed for the better. Their baked goods, breads, and savory items are really delicious and intensely palatable. Mind you, this review is coming from both the dairy-free AND the “MORE BUTTER PLEASE” review voice of this household. I’ve got him hooked on both the Flying Apron Chocolate Chip Cookies (which are both Gluten-free & Dairy-Free) as well as the Mighty O Vegan Sprinkle Doughnuts. Muwahaha!!)
Well, I’m quite obsessed with their chocolate chip cookies which is saying a LOT for someone who isn’t particularly fond of chocolate. My all to often nightly ritual consists of mixing a Flying Apron cookie and a few small scoops of LivingHemp Ice Cream which can actually become an expensive habit and deprives me of both my baking fix and smelling the house up with cookie scent!
Flying Apron’s Gluten-Free Chocolate Chip Cookies 15 cookies
2 3/4 cups brown rice flour
1 1/2 cups plus 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 cup canola oil
1 cup organic whole cane sugar
1 teaspoon vanilla extract
1 cup soy milk
1 cup (8 ounces) dairy-free dark chocolate chips
1. Preheat the oven to 350 degrees F.
2. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil, organic whole cane sugar, and vanilla until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until smooth, about 3 minutes. Stir in the chocolate chips.
3. Scoop the dough onto greased or parchment-lined baking sheets with an ice cream scoop. Bake until golden and slightly firm to the touch, about 17 minutes. For a fancy look, dust the cookies with cocoa powder while they are still hot.
The future is going to start charging me rent. I’ve been sneaking in from time to time and realized that I might actually qualify as a squatter. I’m so focused on the what lifestyle I would like to have and what my dream career someday. I keep telling myself that I’m just poking around to window shop what’s and making sure that I’m on track to live that life… someday.
Patience is NOT one of my strong virtues. In reality, I’ve been “trying on” the future a bit too often and have started getting discouraged.So, I decided that instead of a recipe or review (of which I have an appalling amount that need to be posted!, I decided that a little daily inspiration was in order. I found the image below on Pintrest and decided to meditate on this quote:
Today’s Reminder
“Every thought we think is creating our future. ~ Louise Hay”
Are you seeing the opportunity of what lies ahead and how to create that? Or are you focused on the limitations that may or may not present themselves and deciding before you even face them that they can’t be overcome. This really made me stop for a moment. The mindset with which I was window shopping my future was not inspiring me to achieve it. My focus was on all the reasons why I can’t or won’t achieve my goals. As much as I desire it, I was setting myself up for failure without even giving it a fighting chance.
Your life is being written day by day, moment by moment, are you the author or is someone else holding the pen? ~ Author Unknown
Each day you have a free will and a choice with every situation and thought that arises. Each positive response or action gets you one step closer to where and who you want to be. It’s like putting a penny in your piggy bank. You can’t always change what happens to you but you can change how you react to it.
Steps for Positive Thinking to Achieve your Goals
Do you have a goal you’re striving for?
Without the clarity of what your goal is, it’s nearly impossible to work towards achieving it!
How are you Window shopping your goals? What is your mindset for achieving that goal? Are you looking at the possibility or the limitations?
Are you feeding your piggy bank? Are you taking each moment and though, and investing it in becoming or achieving what you desire?
We are shaped by our thoughts; we become what we think. ~Buddha
So, today I’m deciding to see the opportunity of my goals and dreams. I’m taking each thought and making sure I’m investing in my future. Thanks for the reminder Buddha…you’re a pretty smart guy!
What are some of your goals? Are you investing in achieving them?
I do most of the cooking in the house. Not, mind you, out of a lack of additional cooking talent but more so out of how picky I can be with my meals. Typically, I do the cooking and he does the grilling. This past weekend we headed up to see my family for the weekend. My sister, her husband, and a family friend were also up visiting so it was a full house! Our family friend is in cooking school and he was tasked with making the dinner. BBQ pulled chicken, coleslaw and grilled veggies it was. The meal was “BBQ”: meat (in this case chicken) was smothered in typical sweet BBQ sauce and the slaw was mayonnaise drippy. Picky little me, doesn’t really like BBQ OR mayo so I saved out some chicken and had a chicken veggie sandwich…yes… I was that person.
